Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.

Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat’s cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.

Recipe Tip

Make it with chicken

Omit the cheese, tomatoes and aubergines.
Cut 2 chicken breasts into thick strips, toss
in the oil, then grill for 8-10 mins until
cooked through. Allow to cool. Mix into
the couscous with flesh from 2 oranges, a
chopped 250g pack beetroot and the mint.

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Comments, questions and tips

Fresh & very tasty, way to convince even people who normally don't eat aubergine to give it a try (the mint leaves really make the meal). I however prefer to roast the aubergines in the oven for longer (~40 mins) and sometimes add pine nuts & sunflower seeds mix.

clairiem

1st Jul, 2013

Delicious! I griddles the aubergines then cut each slice in half.

melania_ishak

10th Dec, 2012

4.05

I added grilled courgette's too, had some trouble with the aubergine, think I'll griddle it next time. I also found that I had to add extra flavourings to make the salad sing (olive oil, lots of lemon juice, gonna try and add some beetroot too).. but worth the effort in the end :)

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I sliced the Aubergine a bit thinner, salted them before hand to get rid of any excess moisture and used a grill pan. I left out the goats cheese and added toasted sunflower seeds. I also grilled courgette and red and yellow peppers to which I added fresh basil as a side dish. Grilled chipolatasausages, pita breads and a dipping sauce made out of Greek yoghurt, lemon juice, lemon zest, freshly ground black pepper, fresh dill and mint and one pressed clove of garlic. Really nice summer meal

maartjevdm

8th Jun, 2014

I sliced the Aubergine a bit thinner, salted them before hand to get rid of any excess moisture and used a grill pan. I left out the goats cheese and added toasted sunflower seeds. I also grilled courgette and red and yellow peppers to which I added fresh basil as a side dish. Grilled chipolatasausages, pita breads and a dipping sauce made out of Greek yoghurt, lemon juice, lemon zest, freshly ground black pepper, fresh dill and mint and one pressed clove of garlic. Really nice summer meal

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